Yogurt Ice Pops with Berries | Paletas de Yogurt con Moras

The Greek-style yogurt provides a creamy consistency for this paleta recipe, so you’ll have a rich mouthfeel without any of the guilt. This combination is really quite classic, but feel free to adapt the recipe by replacing the blackberries with any other berry.

If you want a marbled paleta, place the blackberries in a blender and sprinkle with confectioners’ sugar to taste (just a little sweet) and whirl. Pour the mixture into the molds after adding the yogurt mixture, swirling with a skewer while you pour.–Fany Gerson

LC Breakfast Pops! Note

Yogurt. Berries. Honey. Sounds like breakfast to us. Or lunch. Or dessert.

Ingredients

Directions

1. Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, just until the mixture comes to a boil and the sugar has dissolved.

2. Rinse the lemon and then slice off the zest, but not the underlying pith, in long strips. (Save the underlying lemon for a different use.) Add the strips of lemon zest to the pan, lower the heat to medium, and simmer for 5 minutes. Let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled, at least 1 hour.

3. Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Place some of the sweetened yogurt mixture into each of the molds, pouring to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.

4. If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds. (To make marbled pops, see the headnote above, just beneath the picture.)

5. If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.

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